Sunday, October 30, 2011
Scones...German Scones...the Hatch Batch version
2 T. yeast
1/2 c warm warm water ... dissolve and add 1 t. sugar
In large bowl, pour 1 c. boiling water over 1/2 c. butter crisco, 1/2 c. sugar. Stir to melt. Add 2 t. salt, 3 beaten eggs, 2 c. flour.
Beat till smooth. Stir in 2 1/2 c. flour.
Let rise 1 hour. Stir down. Refrigerate at least 1 hour.
Roll out 1/4 of dough into 8x12. Cut into 2 inch squares. Fry a few at a time in deep oil--350 degrees 1 min/side. Drain.
Serve warm with jam, honey, xxx sugar, butter, peanut butter. Store unused dough in fridge.
Contributor's notes: Remember this makes A LOT of scones. A double batch fed..what...30 party-goers last night? With enough for probably 10 more revelers! The impromptu party grew pretty quickly. haha. And who can pass up hot fresh scones?? My personal favorite concoction: peanut butter, xxx sugar and honey. Also, I just scoop up a hunk of dough, roll it out thin. Then, cut into strips...then cut into squares/rectangles.
Sunday, October 2, 2011
For a large group, double the topping and fill 9x13 with peeled/sliced apples.
4 c. sliced apples (4 med)
3/4 c. brown sugar
1/2 c. flour
1/2 c. oats
3/4 t. cinnamon
1/3 c. margarine
Place applies in pie pan. Bake 375 degrees for 30 mins. (My 9x13 pan took a little longer.)
Tuesday, September 20, 2011
1/2 c. butter...real butter
1/2 c. shortening
Add 1 1/2 cups of brown sugar and mix again.
Then add 1 tsp. vanilla and 2 eggs. Mix.
Then add 2 1/2 cups of flour sometimes more. 1 tsp. baking soda, 1/2 tsp. salt and mix again.
Try some of the dough...isn't it yummy?
Add 2 cups. semi sweet chocolate chips. Try more dough...delicious.
Scoop out onto a tray. Bake 400 degrees for 8 mins. At least that is how it works for our oven!
Enjoy. Pass out to all the neighborhood kids so you can make more in 4 days!
Addendum: For a festive cookie, try Adrienne Dial's trick. Chop Andes mints into 1/8th instead of chocolate chips. We used 54 pieces which equaled nearly 2 cups. Yummy!!
Thursday, August 25, 2011
the BEST pot pie...from Carol Marshall
the BEST pot pie...from Carol Marshall
½ cup yellow mustard
¼ cup apple cider vinegar
¼ cup packed brown sugar
1-1/2 T mustard powder
2 t. hot sauce
½ t. Worcestershire sauce
Kosher salt and freshly ground pepper
2 T unsalted butter, melted
8 chix…whatever pieces you like.
Vegetable oil, for brushing
Preheat grill to med.
Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worchestershire sc, ½ t salt and pepper to taste in a bowl. Whisk in the butter
Season the chicken with salt and pepper, then toss with about 1/3 of the mustard sauce in a large bowl until coated. Let sit at room temp for at least 10 minutes
Brush the grill with veg oil.. Put about ¼ cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and thermometer inserted into the thickest part registers 170 degrees…10-12 minutes per side.
Monday, July 18, 2011
A couple of years ago we spent a week with Barlows in PA...and discovered the joys of Browned Buttered Noodles and since then have extended the joy of Browned Buttered Everything..... Then this morning I stumbled upon this recipe...and naturally had to try it. Anything is better with browned butter on it. The dough worked up really well.....Personally, I think it's needs a little icing on the top when it's done. But that's me...all for sweets!
Sunday, July 17, 2011
This pie can be made in a deep dish pie pan or a springform pan. We nearly always use a springform pan, either a ten-inch or a nine-inch. (The one in the picture was made with a ten-inch pan.) With a nine-inch springform pan instead of a ten-inch or a deep dish pie pan, you will have a tall, mounded dessert. This pie is made in three parts: a graham cracker crust, a lemonade and cream cheese filling, and a whipped cream topping. If you prefer, you can use a commercial whipped topping or whipped cream from an aerosol can for the topping.